Pepperoncini Chicken with Potatoes & Onions

Written by Published on in Chicken
Rate this post

This site contains affiliate links to products. We may receive a commission for purchases made through these links.

Recommended Equipment

2 in 1 Garlic Press
Backcountry Cast Iron Skillet

About This Recipe

This dish was inspired by the old fashion potatoes and pepper combo we have all come to know and love. However, I was wanting to try to put an different spin on it. So as I was perusing the grocery store I came across pepperoncini peppers in a mild pickling sauce, and I thought I could use the peppers to add some zing and the brine to add zip to the potatoes. For all the pepper people out there pepperoncini peppers only rank anywhere from 100-500 SHU (Scoville Heat Units), so not very hot at all, but enough of a flavor to add some excitement to what I was slowly brewing up in my head. What I created turned out rather fabulous and it the dish I present to you. As always tell me what you think and if you made any modifications.

Hints & Tips

I only have two tips for this chicken recipe. The first being to go ahead and maybe pre-cook your potatoes either in a skillet or in the microwave. You do not have to cook the potatoes all the way through just get them started. I say this because there have been a few times time that they did not cook all the way through in the oven. The last tips is to leave your chicken on one side for that entire time. Once again it does seem like a lot, but this is to make sure you get a nice crispy edge on your chicken. As long as you do not have the stove temp too high it should be fine.

Pepperoncini Chicken with Potatoes & Onions
Pin
Print

Pepperoncini Chicken with Potatoes & Onions

Recipe by morcayneCourse: Dinner
Servings

4

servings
Prep time

10

minutes
Cooking time

1

hour 
Total time

1

hour 

10

minutes

Ingredients

  • 2 Pounds Chicken Thighs

  • Salt & Pepper (to season)

  • 3 Tbsp Olive Oil

  • 1 Pound of Baby Gold Potatoes (sliced in half)

  • 10-12 Pepperoncini Peppers (stems cut off)

  • 3/4 Cup Brine From Pepperoncini Peppers Jar

  • 3 Garlic Cloves (minced)

  • 1/2 Large Red Onion (sliced thinly)

  • 3 Celery Stalks (sliced Thinly)

  • 3 Tbsp Fresh Parsley (chopped)

Directions

  • Preheat your oven to 425 degrees (Fahrenheit). Season your chicken thighs with salt and pepper. Coat your cast iron skillet with 1 Tbsp of olive oil and over a medium heat cook your chicken thighs (undisturbed) for about 10 minutes.
  • Meanwhile, place your potatoes, peppers, garlic, remaining olive oil, and salt & pepper in a large bowl and toss well. Set aside.
  • When chicken is done cooking, remove from heat and flip chicken over. Take your potato mixture and arrange it between the chicken thighs. Pour your brine throughout the pan to evenly disperse it, and place the pan into the oven. Cook for another 45 minutes.
  • When done remove chicken from the pan and add the onions, celery, and parsley. Continue to cook on the stove over a medium-high heat until the celery and onions are tender.
  • Remove from heat and serve.

Comments are closed.